Yellow Squash Pickles Ingredients 2 pounds squash, cut into 1/4-inch-thick rounds (You can use any kind of summer squash, from sundrops to pattypans to zucchini.) 2 medium-size red bell peppers, chopped 1 onion, thinly sliced 2 tablespoons kosher salt (I used canning salt) 3 cups sugar 2 1/2 cups apple cider vinegar or white vinegar 2 teaspoons mustard seeds 1 or 2 teaspoons celery seeds 1 tsp turmeric Preparation Place squash, bell peppers, and onion in a colander. Sprinkle with kosher salt; cover and let stand at room temperature 1 hour. (Do not rinse.) Tightly pack squash mixture in 4 (1-pt.) hot sterilized jars, filling to 1/2 inch from top. Bring sugar, vinegar, mustard seeds, celery seeds, and turmeric to a boil in a Dutch oven or pot over high heat; boil, stirring constantly, 1 minute or until sugar dissolves. Pour hot liquid over squash mixture in jars, filling to 1/2 inch from top. Remove air bubbles. Seal and process 15 mins in a water bath canner. I doubled this recipe and ended up with 9 pints.
Posted on: Fri, 12 Jul 2013 12:22:02 +0000
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